I served this with parsley, pepita (pumpkin kernels) pesto. I normally buy parmesan in the block and freshly grate as and when I need.
600 grams butternut squash, peeled and chopped into 2 centimetre cubes
1 tablespoon extra-virgin olive oil
1 leek, washed thoroughly, quartered lengthwise and sliced thinly
1 plus ½ cup Arborio rice
150ml dry white wine